Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Paleo/primal recipes #1

Posted by on Oct. 2, 2011 at 3:10 PM
  • 121 Replies
  • 7767 Total Views
9 moms liked this

I am following the Paleo/Primal way of eating (and the lifestyle).  It is grain-free, mostly dairy-free and yet we enjoy MANY tasty meals.  I want to post these recipes for everyone here to see.  These are not my own recipes but are gathered from a vast number of sources.

If you are interested in more about the Paleo/Primal lifestyle and its incredible health benefits for many thousands and thousands of people, you can ask me or else Google it.

Page 1:

  • Pumpkin Bars
  • Baked Apples
  • Sunflower Seed Cookies
  • Homemade Larabars
  • Primal Chicken Nuggets
  • Garden Burgers
  • No-oat Oatmeal
  • Almond Orange Coconut Cookies
  • Caprese Omelet
  • Crustless Coconut Cream Pie

Page 2:

  • Fluffy Coconut Flour Pancakes
  • Pumpkin Muffins
  • Almond Muffins
  • Morning Glory Muffins
  • Pumpkin Pancakes
  • Sweet Potato, Bacon and Egg salad
  • Carrot Banana Muffins
  • Dark Chocolate Mocha Truffles
  • Caramel Apple Muffins
  • Paleo Pecan Pie

Page 3:

  • Paleo Mayonnaise
  • Pumpkin Bread
  • Butternut Squash Soup
  • Chocolate Chip cookies
  • Paleo Lemon Meringue Pudding
  • Orange & Beet salad
  • Baked Tuna Steaks with Chimichurri Marinade
  • Paleo/Primal Shepherd's Pie
  • Chocolate Bark
  • Wanna Be Parmesan Chicken

Page 4:

  • Biscuits
  • Carrot Cake
  • Sweet Potato and Spinach Hash with Eggs
  • Tomato/Basil/Pepper soup (pizza soup)
  • Beef & Mango Salad
  • Cinnamon Apple Creamed Hot Cereal
  • Coconut Custard
  • Meatzza
  • Gingerbread Cookies

Page 5:

  • Pumpkin Spice Cookies
  • Creamy Apple Slaw
  • Grain-Free Pumpkin Cheesecake
  • Cocoa "cheesecake" Balls
  • Sausage & Apple Stuffing
  • Almond Flour Pancakes
  • Apple Walnut Skillet Cake
  • 5 Minute Paleo Chocolate Cake In A Mug
  • Paleo "Corn" Muffins
  • Paleo Monkey Bread

Page 6:

  • Sausage
  • Spicy Taco Burgers
  • Waffles
  • Oopsie panini
  • Almond Flour pizza crust
  • Chicken Broccoli Alfredo casserole
  • Banana-cado Chocolate Pudding
  • German Chocolate Torte
  • Homemade Coconut Flour
  • German Apple Pancake

Page 7:

  • detox smoothies
  • Honey Pecan "Ice Cream"
  • Coconut Lemon Bars
  • Almond Flour Pizza crust #2
  • Low Carb Taco Bake
  • Paleo Crepes
  • Garlic Flaxseed Bread
  • Savory Paleo Crackers
  • Twice Baked Non-potato Casserole
  • Chunky Monkey Muffins

Page 8:

  • Spanish Chicken
  • Paleo Blueberry Lemon Bars (link)
  • Paleo tortillas
  • Spinach & Mushroom Frittata
  • Paleo Bread
  • Primal Pizza Casserole
  • Blueberry Crisp
  • Butter Biscuits
  • Double Chocolate Zucchini Muffins

Page 9:

  • Steak Pizzaiola
  • Pizza Frittata
  • Apple Pumpkin Bake
  • Low Carb Beef & Cheese Spaghetti Squash Bake
  • Swiss Mushroom Chicken
  • Crockpot Carne Guisada
  • Monterey Ranch Chicken
  • Bacon Cheeseburger Skillet Meal
  • Banana Pancakes

Page 10:

  • Mockaroni & cheese
  • Almond Flour Pie Crust
  • Carrot Cake Pancakes
  • Fruit & Nut Breakfast Bars

Page 11:

  • Banana Pancakes (coconut flour)
  • Lime Grilled Chicken
  • Chicken Taco Salad
  • Raw, No Bake Chocolate Chip Cookie Dough Brownie
  • Fresh Peach Paleo Muffins
  • Sweet Potato Pancakes (coconut flour)
  • Pumpkin Cupcakes w/Maple Cream Cheese Frosting

Page 12:

  • Pumpkin Waffles
  • Pound Cake
  • Paleo Pumpkin 'Oatmeal'
  • Banana Waffles
  • Sweet Potato Muffins
  • Banana Bread
  • Blueberry Muffins
  • Primal Chicken Enchilada Casserole

by on Oct. 2, 2011 at 3:10 PM
Replies (1-10):
by Kitchen Owner on Oct. 2, 2011 at 3:13 PM

Pumpkin Bars


by Kitchen Owner on Oct. 2, 2011 at 6:41 PM

Paleo Baked Apples from


4 large Fuji, Gala, or Honeycrisp apples

4 tsp coconut oil

1/4 cup raisins

4 tsp apple cider

1/4 tsp pumpkin pie spice

1/4 cup walnuts , chopped


Peel apples.  Using a melon baller, scoop out the core until you get just past the seeds (you don’t want to go all the way through.) Stand apples in 8×8 glass baking dish or 9 in glass pie plate. Fill center of each apple with 1 tsp coconut oil, 1 tbs of raisins, and 1 tsp cider.

Sprinkle spice over apples in dish.  Cover and cook in microwave on Medium-High (70% power) for 10-15 minutes or until apples are very tender when tested with fork.

Let apples stand, covered, 5 minutes. Serve with chopped walnuts on top.

.....I'm not sure the microwave was part of the Paleolithic lifestyle, but it works for me!


by Kitchen Owner on Oct. 3, 2011 at 5:08 PM

Sunflower Seed Cookies

1/2 c. sunflower seed flour*

1/3 c. raisins

1/4 c. honey

2 Tbsp. coconut flour

2 Tbsp. shredded coconut

2 tsp. vanilla extract

*To make the sunflower seed flour, simply place raw seeds in a food processor and blend until the consistency of flour.  It will likely be coarser than "regular" flour.  That's ok; you just want most of the big pieces gone.

Preheat oven to 350°. Mix all ingredients in bowl.  Scoop cookies onto parchment paper lined baking sheet (I just greased the heck out of the cookie sheet).  Bake for 11 - 12 minutes or until cookies are lightly browned on the edges. Allow to cool completely before enjoying!

Makes 8 to 10 cookies.



by Kitchen Owner on Oct. 3, 2011 at 5:12 PM

Homemade Larabars

Rating: 5

Prep Time: 25 minutes

Yield: 30 servings

Serving Size: 1 1/2-inch x 2-inch square, approximately

This Larabar clone tastes more like a Snickers than health food. Just four ingredients -dates, chocolate, almonds and natural nut butter- combine to create a decadent tasting snack treat that will deliver a major energy boost.


  • 4 cups whole, pitted dates (moist ones work best)
  • 2 cups raw or toasted whole shelled almonds
  • 1 cup chocolate chips or chopped dark chocolate
  • 2 tablespoons natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary)


  1. Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside.
  2. Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.
  3. Pour the chocolately nuts into a large mixing bowl and set aside.
  4. Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.
  5. Repeat with the remaining dates, chocolatey nuts and nut butter.
  6. When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
  7. Refrigerate for at least 2 hours before moving onto the slicing.
  8. To slice:
  9. Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.
  10. Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.


by Kitchen Owner on Oct. 3, 2011 at 5:13 PM

Primal Chicken Nuggets

What you need:

  • 3-4 chicken breasts, diced into chunks
  • 1/2 c. mayo
  • 1 tbsp honey
  • 2 tbsp yellow or dijon mustard


  • 1/3 c. sesame seeds (optional but I LOVE the crunch!)
  • 3/4 c. almond flour
  • 1/4 c. Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • pinch of salt

What you do:

  • Mix the mayo, mustard, and honey in a bowl and put in the chicken chunks and coat.


  • Mix the breading ingredients on a large plate


  • Remove the nuggets from the mayo mix and roll in breading
  • Lay on foiled cookie sheet.


  • Bake at 350 for approx 30-40 minutes (time varies depending on size of nuggets) until brown, crispy, and cooked through.

Optional honey mustard dipping sauce:
1/4 c. mayo
2 tbsp yellow mustard
1 tbsp honey


The recipe is from

by Kitchen Owner on Oct. 3, 2011 at 5:15 PM

Paleo Garden Burgers

These are DELICIOUS!

  • 1 lb. ground beef
  • 1/2 c. yellow summer squash, finely chopped
  • 1/2 c. zucchini, finely chopped
  • 1/3 c. fresh broccoli, finely chopped
  • 1/4 c. red onion, finely chopped
  • 1/4 c. packed spinach leaves, finely chopped
  • 1/4 c. finely chopped or grated carrots
  • 6 basil leaves, finely chopped (or 1 tsp. dry basil)
  • 2 Tbsp. parsley, finely chopped
  • 1/2 tsp. sea salt (or regular salt)
  • 1/8 to 1/4 tsp. ground black pepper
  • 1 - 2 Tbsp. coconut oil

Heat oil in pan over medium heat.

Add onion, cook for 2 minutes.

Add broccoli, cook for 2 minutes.

Add carrot, cook for 2 minutes.

Add summer squash and zucchini, cook for 2 minutes. 

Add spinach, cook for 1 minutes.

Remove pan from stove, allow veggie mixture to cool slightly.

In large bowl combine ground beef, veggies, herbs, and spices.  Mix well

Grill or fry for about 5 minutes per side.



by Kitchen Owner on Oct. 3, 2011 at 5:17 PM

No-Oat Oatmeal

  • 1 handful walnuts
  • 1 handful pecans
  • 2 Tbsp. ground flax seed
  • 1/2 to 1 tsp. cinnamon
  • Pinch of nutmeg
  • Pinch of ginger
  • 1 Tbsp. almond butter
  • 1 banana, mashed
  • 3 eggs
  • 1/4 c. almond milk
  • 2 tsp. pumpkin seeds
  • 1 handful fresh berries

Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a coarse grain, making sure to stop before it's totally ground into a powder. 

Whisk together eggs and almond milk until smooth.  Mash together the banana and almond butter and add to eggs, mixing well.

Stir in the nut mixture.  Microwave or gently warm on the stove until it reaches desired consistency.  Stir frequently.  Sprinkle pumpkin seeds and berries on top.  Add more almond milk if desired.

From the Primal Blueprint Reader-Created Cookbook, submitted by Doug Descant


by Kitchen Owner on Oct. 3, 2011 at 5:20 PM

Almond Orange Coconut cookies

  • 1 c. almond flour/meal
  • 1/4 c. coconut flakes
  • 1/4 c. honey
  • 2 Tbsp. butter, melted
  • 1 Tbsp. orange zest

Preheat oven to 350°.  In medium bowl, mix the almond flour, orange zest, and coconut flakes.  Add the butter and honey.  stir well.  place small spoonfuls on a parchment paper lined cookie sheet.  Pat down each spoonful a little.  Bake for 10 - 11 minutes.  let cool on cookie sheet for 5 minutes, then move to a cooling rack and let cool far at least another 5 minutes.



by Kitchen Owner on Oct. 3, 2011 at 5:23 PM

Caprese omelet

  • 2 - 4 eggs
  • 2 Tbsp. butter
  • 1 medium tomato, diced
  • 3-4 basil leaves, finely chopped (or use dried basil if you don't have fresh)
  • shredded mozzarella to taste
  • olive oil (optional)
  • garlic, salt and pepper (optional)

Melt butter in medium skillet over low/medium heat.  Scramble eggs with fork in a shallow bowl and season with garlic, salt and pepper if desired.  Pour eggs into skillet and sprinkle tomatoes, basil and cheese on one half.  When eggs are partially set, fold the empty half over to cover the tomatoes, basil, and cheese.  Cook until set, flipping if needed.  Remove to plate and top with more tomatoes and cheese; drizzle with olive oil if desired.



by Kitchen Owner on Oct. 3, 2011 at 5:30 PM

Crustless Coconut Cream Pie

  • 1 c. full fat coconut milk (well blended)
  • 5 eggs
  • 1/4 c. maple syrup or honey
  • 1 tsp. vanilla extract
  • 1/8 tsp. sea salt (optional)
  • 1/2 c. unsweetened shredded coconut

Preheat oven to 325°.  Combine the coconut milk, eggs, maple syrup or honey, vanilla extract, and salt in a blender.  Blend until frothy.  Add the shredded coconut and pulse quickly to combine (you don't want to puree the shredded coconut.)

Grease an 8 or 9 inch pie plate with coconut oil.  Place pie plate in a larger pan filled with hot water (water should be halfway up the sides of the pie plate.)  Pour mixture into the pie plate.  Bake for approximately 40 minutes or until a knife inserted inthe center comes out clean.  The edges will brown just slightly.  Allow pie to cool, then refrigerate to set for 2 to 4 hours, or until firm.  Add whipped coconut cream topping before serving.  Store in refrigerator

From The Primal Blueprint Reader-Created Coconut Recipe Cookbook, submitted by Lauren Seaver.


This post has been locked, replies are no longer allowed.

Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN